Yeast

Ice Pack

Helps extend the time that the yeast stays cool in transit. Cool temperatures help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer. The Insulated shipper helps the ice last much longer, however neither option will ensure your yeast stays cool the entire trip.

Yeast Nutrient

Keep your yeast healthy and happy with the nutrients it needs to make great beer! Yeast nutrients help prevent off-flavors, decrease fermentation time, and increase alcohol potential. Nutrients are especially important when making high gravity beers.

Grain Steeping Bag

We have a great selection of grain bags to keep your beer clear and let you Brew in a Bag. The disposable bag is a cheaper 1 time use option for either grain or hops. If you are steeping up to 2 lbs of grain, the 8" x 15" bag works great but if you are looking to steep more than 2 lbs or are doing a Brew in a Bag the 29" x 29" grain bag is the way to go.

Hop Steeping Bag

The 6" x 8" hop bag is great for small 1-2 oz hop additions and the larger 9" x 12" hop bag is perfect for whole cone or larger pellet additions.

Sanitizer

Sanitizing your equipment is one of the most important steps of the brewing process. When you finish your boil, you want to make sure that you provide a sterile environment for your yeast to do its job. Other microorganisms can stress your yeast and add off-flavors to your beer.

Priming Sugar

Priming sugar is used during the bottling process to carbonate your beer. Add some fermentable sugar to your beer before bottling and the yeast leftover from fermentation will continue working and carbonate your beer right in the bottle. You can also use carbonation drops by adding 1-2 to each bottle before capping them.

Beer Bottles

If you are looking to bottle your beer here are three of our most popular beer bottles that will keep your beer safe until you are ready to drink it. Each package of bottles includes enough to bottle most of a 5 gallon batch (if you have a full 5 gallons you may need a few extra bottles).

Bottle Caps

These bottle caps are commercial grade and will keep your beer fresh until you are ready to drink it. The package includes 50 caps which is enough to bottle 5 gallons of beer with a few left over! The caps have a diameter of 26 mm, meaning they will fit all American beer bottles.They contain an oxygen absorbing agent in the liner to prevent oxidation.

Propper Starter

Propper Starter™ is condensed wort in a can, allowing you to make a yeast starter in minutes! No need to make a mess in the kitchen measuring out DME, and no need to waste time boiling and cooling before you pitch your yeast. Simply open a can of Propper Starter™, pour it into your flask along with 16 oz of bottled or distilled water, then add your yeast. It's that simple!

Tap Handle

Our ingredient kits now all come with a cutout to slip into our custom tap handle. You can easily display the beautiful graphic of our recipe kits right on your tap handle!

Traditionally brewed in the farms of Belgium, Saisons were the thirst quenchers of the farmers. Fruity/spicy notes combined with a dry finish and a somewhat high hop bill than one would expect, these beers were perfect for a hot Summer day in the fields. Our Saison kit brings the flavor of the old world to the backyards and picnics of today. Generous amounts of Munich Extract give the beer a light backbone of malt, while the CaraMunich lends body and character.

I have not tasted the final product yet, but I was quite disappointed to see that the hops ibu was far too low to get to the listed bitterness level. It would be good to review the hops stats prior to shipping the kit

As noted in other reviews this brew turns out a dark amber color. In addition to the kit ingredients I added approximately 1-2 pounds of local and California wildflower honey 15-20 minutes before flameout, some red wheat malt, a touch of coriander, and swapped 1 oz. Saaz hops out with Cascade. I used 1 vial of White Labs Belgian Saison 565 and added about 4-5 teaspoons of yeast nutrient. No additional yeast or starter was added. Original gravity - 1.083

I fermented in the middle of a very hot east Tennessee summer, started at around 73-74 degrees and after 3 days raised 1-2 degrees per day until I hit 83 degrees. These temperatures fluctuated somewhat due to the extreme heat during the day, the relatively cool nights, and a moody air-conditioner unit. I then transferred to a glass carboy where it sat for 70 days at fluctuating 82-86 degrees on a (relatively) cool basement floor. My final gravity was 1.012, around 9.3%! The airlock bubbled continuously up until bottling even though fermentation was >95% done after 4 weeks.Bottled approx. 3 months after brewday, priming softly with carbonation drops. 3 weeks later and carbonation is almost complete (going to give it another week at room temp before I put this batch in the fridge.)Taste is boozy, dark, bready with a light corn aftertaste, some fruit and yeast character. I expect this flavor profile to change greatly as this beer ages.This was a wonderful beer to brew and although I had to baby it for months due to the shifting temperatures it was definitely worth it. Highly recommended.

I used this exact kit but hit it with another vile of yeast at 1.5 weeks like another review Herr said. It came out pretty good. Almost 10% abv. Did have a lot of yeast in the bottles though. I even racked this for a week and still had a lot. Pretty good though.

This beer turned out memorable for me. Used WYeast 3724. Buyer beware that the picture up here is not accurate. It comes with Munich extract, therefore this is a dark saison. Morebeer, when you gonna change that picture?!

This beer turned out to be a Belgian Strong Dark Ale for me. The recipe's 11-lbs is a lot of malt - for reference, the Barleywine recipe has only 12-lb, versus 6-lb for Hefeweizen.

I deviated from the recipe in the following ways: They didn't have 9lb bags of liquid Munich Extract malt in the store, so I got an 8-lb bag of Munich and a 1-lb bag of Bavarian Wheat DME, along with the plain 2-lb DME in the recipe. Figured a touch of wheat isn't unwelcome in a Saison, and this made up the necessary difference. I also didn't have the heating equipment to bring this baby up to 85-deg, so it stayed in the high 70s. I used WLP565 Belgian Saison yeast. To counter the reputed possibility of this yeast to stall out, I pitched a second vial after 1.5wks of primary fermentation - didn't notice an increase in activity, so I let the beer sit in the fermenter for 28 days total.

Ended up with a tasty 15.4% (!) dark strong slightly-sweet ale which matched all BJCP characteristics of a Belgian Strong Dark Ale. So I guess that's what it is now. I would have been a bit intimidated by trying a BSDA, so I'm kind of happy with this unexpected outcome. Somehow my OG was way high (1.130) and my FG was pretty low (1.012) so it ended up pretty boozy, which as it turns out is great. But Saison it ain't. It's probably my technique to blame somehow though, because I keep getting high ABVs on my MB brews.

I'm proud of the end result though, and am now just claiming that it's a BSDA to my brewing buddies, who so far have loved it lol.

Taste pretty much right on but color will come out much darker than the pic but extract beers normally do in my experience. Considering the very low amount of hops used in this recipe the yeast is super important in making or breaking the profile for this one. Over all this came out to be a pretty good bear I'll probably be brewing this one again.

Brewed this 8 days ago using (5) gallons Crystal Geyser Spring Water, 1 # Belgian Candi Dark Rock Sugar, White Labs AHS Classic Saison Blend WLP560 liquid yeast and Mangrove Jack's M27 Belgian Ale dry yeast pitched at 78F and cooled to 75F within 12 hours. Also added AHS Brewvint Yeast Fuel. Blowoff hose started in 3 hours and chugged violently for 6 days. Original gravity was 1.088. Hydrometer reading yesterday showed a current 1.015 for a whopping 9.563% ABV. Got a buzz just from downing the hydrometer sample. Will bottle in another week into 1 liter EZ Cap flip tops with organic cane suger for bottle conditioning. It's a dark amber wife said tastes and hits like a Trappist. Not only will I brew this one again (this batch was my 12th 5 gallon), it will be in the next two batches I brew this summer.

The kit is ridiculously simple and fun to brew for those whom have done a batch or two already. My next batch will use an entire pound of Ace Sorachi hops (Japan) from Oregon, 1 # Belgian Clear Candi Rocks, Mangrove Jack M27 again and Redstar Premier Cuvee Champagne dry yeast to somewhat replicate Brooklyn Brewery's Sorachi Ace (yet beat it with ABV as proven can be done with this kit). Well worth the $45 with free shipping over $59. One of the funnest and most successful kits I have ever done out of the last dozen.